Thursday, June 19, 2014



Fabulous side dish worthy of company!  So simple, yet so very tasty.  This is a pretty side dish with plenty of lovely color.  I know I'll be serving it to my son, Daniel and his fiance soon.  They're coming to visit.  I'm so excited.  I love it when I have more quality time with family.  It is so beautiful and green on the mountain where we live literally in the jungle.  It is our rainy season, but most days we see the sun for a number of hours, so it doesn't bother me.  We do get a lot of crazy thunderstorms and the hardest rain I have ever experienced in my life!

4 cups cauliflower florets (1 L)
  (use 2/cup (150 mL) grated sharp Cheddar)
2/cup grated sharp Cheddar cheese (150 mL)
4 slices cooked bacon, chopped
2 tbsp chopped, fresh parsley (30 mL) 

Preheat oven to 350°F (180°C). 

In pot boiling water, cook cauliflower until tender, or steam the cauliflower. Drain cauliflower well. On chopping board, chop cauliflower into smaller pieces. 

In large bowl, combine cauliflower and Cheese Sauce (see ingredient listing).  Place cauliflower in 2-qt (2 L) shallow casserole dish. 

Topping:  In small bowl combine 2/cup (150 mL) grated Cheddar cheese, bacon and parsley.  Sprinkle over the top of the cauliflower.

Bake about 15 minutes, or until slightly browned and bubbly.  You could put the casserole under the broiler for 2 minutes to brown the cauliflower a little more.

Yield:  6 servings
1 serving
248.7 calories
12.6 g protein
20.4 g fat

For other great Low-Carb, Gluten-Free recipes by the team & me:
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